CN114208881A - Mixed-berry-flavor normal-temperature yogurt and preparation method thereof - Google Patents
Mixed-berry-flavor normal-temperature yogurt and preparation method thereof Download PDFInfo
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- CN114208881A CN114208881A CN202111583670.7A CN202111583670A CN114208881A CN 114208881 A CN114208881 A CN 114208881A CN 202111583670 A CN202111583670 A CN 202111583670A CN 114208881 A CN114208881 A CN 114208881A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses mixed-berry-flavor normal-temperature yoghourt which comprises the following raw materials in percentage by mass: 3.0 to 5.0 percent of sweetening agent, 1.5 to 3.0 percent of edible starch, 0.1 to 0.2 percent of citrus fiber, 2.0 to 5.0 percent of mixed berry jam, 0.01 to 0.65 percent of protein powder, 0.002 to 0.010 percent of leavening agent and raw milk which is complemented to 100 percent. The preparation method comprises the following steps: (1) preheating raw milk, adding a sweetening agent, mixed berry jam, edible starch, protein powder and citrus fiber, and uniformly mixing and stirring to obtain a material A; (2) preheating, homogenizing, pasteurizing and cooling the material A to obtain a fermentation substrate; (3) adding a fermenting agent into the fermentation substrate, preserving heat and fermenting until the acidity reaches a fermentation end point, and stopping fermentation to obtain a material B; (4) demulsifying the material B, performing sterile homogenization, sterilizing, cooling and filling to obtain the material B. The mixed berry flavor normal-temperature yoghourt prepared by the invention does not add essence, has rich mixed berry flavor, and can keep proper viscosity and smooth mouthfeel.
Description
Technical Field
The invention belongs to the field of fermented dairy products, and particularly relates to normal-temperature mixed-berry-flavor yogurt and a preparation method thereof.
Background
The low-temperature yoghourt has short shelf life and small sale radius, and is mainly sold in local areas. The normal-temperature yoghourt is a product obtained by carrying out secondary sterilization treatment after yoghourt fermentation, and meanwhile, the prepared normal-temperature yoghourt can be stored for 5-6 months at room temperature by adopting an aseptic filling technology.
GB 30616 essence for food safety national standard stipulates: the food essence is a concentrated blending mixture (except for the preparation which only produces salty, sweet or sour taste and does not include a flavoring agent) which is composed of a food essence and a food essence auxiliary material and is used for playing a role of fragrance. The food essence may or may not contain food essence auxiliary materials. Are not normally used directly for consumption but for food processing. The food flavor is a substance added to a food product to generate, modify or enhance a flavor, and includes natural edible flavor substances, natural edible flavor compounds, food hot-processing flavors, smoke edible flavors, and food synthetic flavors. The flavoring essence auxiliary material for food is any basic substance (such as antioxidant, preservative, diluent, solvent, etc.) necessary for exerting the function of flavoring essence for food and/or improving the stability of the flavoring essence.
With the increasing consumption level of people, consumers pay more attention to natural and pure products. The method also promotes research personnel to continuously develop cleaning formula products, so that consumers can enjoy the delicious taste and the health better.
Disclosure of Invention
Based on the fact that no normal-temperature fermented dairy product containing edible essence exists in the current market and the requirement of consumers on clean formula fermented milk with fruit flavor cannot be met, the application provides the normal-temperature mixed berry flavor yoghourt without adding the essence and the preparation method thereof. The product meets GB19302-2010 national food safety standard fermented milk, has smooth taste and excellent flavor, and can keep good texture and flavor in a 5-month shelf life.
The invention mainly solves the technical problems through the following technical scheme.
On one hand, the invention provides normal-temperature mixed-berry-flavor yoghourt which comprises the following raw materials in percentage by mass: 3.0 to 5.0 percent of sweetening agent, 1.5 to 3.0 percent of edible starch, 0.1 to 0.2 percent of citrus fiber, 2.0 to 5.0 percent of mixed berry jam, 0.01 to 0.65 percent of protein powder, 0.002 to 0.010 percent of leavening agent and raw milk which is complemented to 100 percent.
Furthermore, the raw milk contains 3.10-3.40% of protein, 3.25-3.50% of fat, 3.5-5.0% of lactose, 0.5-0.8% of mineral substances, 6.3-8.3% of non-fat milk solid, and the titration acidity is less than or equal to 18 DEG T.
Further, the mixed berry jam is prepared by mixing one or more of raw pulp or concentrated juice of raspberries, strawberries, blueberry tomatoes, carrots and yellow color peppers.
Further, the protein content of the whey protein powder is 70-80%.
Further, the leaven is one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium, lactobacillus casei, lactobacillus plantarum, lactobacillus rhamnosus, lactococcus lactis subsp.
On the other hand, the invention also provides a preparation method of the mixed-berry-flavor normal-temperature yoghourt, which comprises the following steps:
(1) preheating raw milk, adding a sweetening agent, mixed berry jam, edible starch, protein powder and citrus fiber, and uniformly mixing and stirring to obtain a material A;
(2) preheating, homogenizing, pasteurizing and cooling the material A obtained in the step (1) to obtain a fermentation substrate;
(3) adding a fermenting agent into the fermentation substrate, preserving heat and fermenting until the acidity reaches a fermentation end point, and stopping fermentation to obtain a material B;
(4) and (4) demulsifying the material B obtained in the step (3), performing sterile homogenization, sterilizing, cooling and filling to obtain the material B.
Further, in the step (1), the preheating temperature of the raw milk is 45-55 ℃, the stirring speed is 700-1000 rpm, and the stirring time is 20-30 min.
Further, in the step (2), the preheating temperature is 50-65 ℃, and the homogenizing pressure is 150-250 bar;
performing pasteurization by adopting tubular sterilization, wherein the tubular sterilization temperature is 90-95 ℃, and the tubular sterilization time is 300-350 s; cooling to 42-45 ℃.
Further, in the step (3), the temperature of heat preservation fermentation is 42-45 ℃; the acidity of the fermentation end point is 70-80 DEG T.
Further, in the step (4), the temperature of sterile homogenization is 38-44 ℃, and the pressure of sterile homogenization is 80-100 bar;
the sterilization temperature is 70-80 ℃, the sterilization time is 20-40 s, and the temperature is cooled to 20-35 ℃.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
Compared with the prior art, the invention has the positive improvement effects that:
(1) the mixed berry flavor normal-temperature yogurt provided by the invention is not added with food additives, and faces certain challenges in taste extension, at present, no normal-temperature fermented dairy product containing edible essence exists in the market, and the requirements of consumers on clean formula fermented milk with fruit flavor cannot be met, and the product meets the requirements of national food safety standards on fermented milk products, does not use essence, and has relatively strong mixed berry flavor;
(2) according to the mixed-berry-flavor normal-temperature yoghourt, the fresh milk source and the raw materials are selected, and the formula is in a proper composition proportion, so that the proper viscosity and smooth mouthfeel can be kept, the good texture can be kept within the shelf life of 5 months, and the limit of a cold chain is broken to a certain extent;
(3) the mixed-berry-flavor normal-temperature yoghourt provided by the invention is simple in preparation process and suitable for large-scale production in factories.
Detailed Description
One of the technical schemes provided by the invention is as follows:
the invention provides a mixed-berry-flavor normal-temperature yoghourt which comprises the following raw materials in percentage by mass: 3.0 to 5.0 percent of sweetening agent, 1.5 to 3.0 percent of edible starch, 0.1 to 0.2 percent of citrus fiber, 2.0 to 5.0 percent of mixed berry jam, 0.01 to 0.65 percent of protein powder, 0.002 to 0.010 percent of leavening agent and raw milk which is complemented to 100 percent.
Specifically, the raw milk meets the requirements of GB 19301-. Specifically, the content of protein in the raw milk is 3.1-3.40%, the content of fat is 3.25-3.50%, the content of lactose is 3.5-5.0%, the content of mineral substances is 0.5-0.8%, the content of non-fat milk solid is 6.3-8.3%, and the titration acidity is less than or equal to 18 DEG T. The percentage is the percentage of each material in the total mass of the raw materials.
The edible starch is starch which is extracted from grains, potatoes, beans and various edible plant raw materials by a physical method and is not modified, or modified starch (comprising pregelatinized starch, moist heat treatment starch, porous starch, soluble starch and the like) which does not introduce new chemical groups on the starch and does not change the glycosidic bond type in the starch molecule, and the source of the edible starch is one or more of rice, corn, sorghum, wheat, buckwheat, cassava, sweet potato, mung bean, broad bean and pea. Too low an amount can result in product instability during shelf life.
The sweetener is one or more of white sugar and crystalline fructose.
Further, the mixed berry jam is prepared by mixing one or more of raw pulp or concentrated juice of raspberries, strawberries, blueberry tomatoes, carrots and yellow color peppers.
Further, the protein content of the whey protein powder is 70-80%.
Specifically, the leavening agent is preferably one or more of Lactobacillus bulgaricus (Lactobacillus bulgaricus) and Streptococcus thermophilus (Streptococcus thermophilus), and on the basis of these two strains, Lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium (Bifidobacterium), Lactobacillus casei (Lactobacillus casei), Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus rhamnosus (Lactobacillus rhamnophilus), Lactococcus lactis subsp. The addition amount of the leaven is 0.002% -0.010%, and the percentage is the percentage of each material in the total mass of the raw materials. Too low amount of the leaven may cause the acidity of the fermentation substrate to be unable to meet the requirement, or the fermentation needs a long time; the use amount of the leaven is too high, which can cause the acidity to rise dramatically, the texture and the flavor of the product are both greatly and negatively affected, and the waste of the strains can be caused.
According to the target protein index (2.9-3.5%) of the product and the protein index in the raw milk, the addition amount of the protein powder is set to be 0.01-0.5%, and if the addition amount is too high, the addition amount exceeds the set target of the product.
On the other hand, the invention also provides a preparation method of the mixed-berry-flavor normal-temperature yoghourt, which comprises the following steps:
(1) preheating raw milk, adding a sweetening agent, mixed berry jam, edible starch, protein powder and citrus fiber, and uniformly mixing and stirring to obtain a material A;
(2) preheating, homogenizing, pasteurizing and cooling the material A obtained in the step (1) to obtain a fermentation substrate;
(3) adding a fermenting agent into the fermentation substrate, preserving heat and fermenting until the acidity reaches a fermentation end point, and stopping fermentation to obtain a material B;
(4) and (4) demulsifying the material B obtained in the step (3), performing sterile homogenization, sterilizing, cooling and filling to obtain the material B.
Specifically, in the step (1), during mixing and stirring, the preheating temperature of the raw milk is 45-55 ℃, the stirring speed is 700-1000 rpm, and the stirring time is 20-30 min. If the temperature is too high, the edible starch is broken, and the function of a stable system cannot be achieved; the temperature is too low, the rotating speed is too low, the time is too short, the materials are not fully stirred and mixed, and the product texture is influenced.
In the step (2), the preheating temperature is 60-65 ℃, and the homogenizing pressure is 150-250 bar. In the case of an excessively high preheating temperature, see comparative example 1; the temperature is too low and the homogenization pressure is too low, so that the homogenization cannot be performed (the purpose of homogenizing the milk for making the fermented milk product is mainly to prevent the floating of fat and ensure the uniform distribution of milk fat).
And (3) performing tubular sterilization for pasteurization, wherein the sterilization temperature is 90-95 ℃, and the sterilization time is 300-350 s. The temperature and time of the heat treatment are accurately regulated according to the quality of the product, the required shelf life and the like, the milk performance is improved, the growth of thalli in the leavening agent is facilitated, the coagulum and fructification of the fermented materials are ensured, and the whey is prevented from being separated out. Too low a temperature or too short a time period may not guarantee the killing of undesirable microorganisms and pathogenic bacteria.
The temperature of the fermentation substrate after cooling is 42-45 ℃. The proliferation of the lactobacillus is not facilitated by too high or too low temperature, and the fermentation and the quality of the product are influenced.
In the step (3), the temperature of the heat preservation fermentation is 42-45 ℃, and the acidity of the fermentation end point is 70-80 DEG T. The acidity of the fermented milk is more than or equal to 70 DEG T, the acidity of the fermented milk is less than or equal to 80 DEG T, and the taste of the fermented milk is seriously influenced by over high acidity by combining the sour-sweet ratio of the product and the actual operation of a factory.
Further, in the step (4), demulsification is carried out on the material obtained in the step (3), the temperature of aseptic homogenization is 38-44 ℃, and the pressure of homogenization is 80-100 bar. The temperature and pressure ranges for aseptic homogenization are set according to the texture of the final product, and too high a pressure can result in too low a viscosity of the product, and too low a pressure can result in too high a viscosity of the product.
In the step (4), the sterilization temperature is 70-80 ℃, the sterilization time is 20-40 s, and the sterilized mixture is cooled to 20-35 ℃. The sterilization temperature and time parameters are precisely specified according to the quality of the product, the required shelf life and the like. Too high a temperature leads to disintegration of the product quality structure and easy water precipitation. The temperature is too low, the time is too short, and the killing of harmful microorganisms and pathogenic bacteria cannot be guaranteed.
Step (4) also includes filling, where too high a filling temperature may create negative pressure within the package, resulting in a shriveled package. Meanwhile, the operation of sticking the straw on the product package and the like can be influenced; too low a filling temperature leads to a reduced flowability of the material and a negative effect on filling. Therefore, the filling temperature is selected to be 20-35 ℃.
The normal-temperature yoghourt prepared by the preparation method of the mixed-berry-flavor normal-temperature yoghourt without adding essence comprises 2.9-3.5% of protein by mass, 2.8-3.6% of fat by mass, 8.0-14.0% of carbohydrate by mass, 70-80 DEG T of acidity and 300-700 cP of viscosity.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The present invention is described in further detail below by way of specific examples, but the present invention is not limited thereby within the scope of the examples. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
Example 1
The mixed-berry-flavor normal-temperature yoghourt comprises the following raw material components in percentage by mass as shown in Table 1:
table 1 formulation of example 1
| Composition (I) | Amount (%) |
| Raw milk | 90.648 |
| Crystalline fructose | 5.000 |
| Mixed berry jam | 2.000 |
| Edible starch | 1.500 |
| Protein powder | 0.650 |
| Citrus fiber | 0.200 |
| Leaven | 0.002 |
| Total up to | 100.000 |
The preparation method of the normal-temperature yoghourt comprises the following steps:
(1) preheating raw milk to 45 ℃, adding crystalline fructose, mixed berry jam, edible starch, protein powder and citrus fiber, maintaining the temperature and continuously stirring for 30min to obtain a feed liquid system, wherein after the batching is finished, the solid content of the feed liquid system is more than 17%;
(2) heating the feed liquid system obtained in the step (1) to 60 ℃, homogenizing at 60 ℃ and 250bar, observing the state of starch granules by using an electron microscope after homogenizing, and then sterilizing at 90 ℃ for 350s to obtain a fermentation substrate;
(3) cooling the fermentation substrate obtained in the step (2) to 45 ℃, adding a leavening agent, fermenting at 45 ℃ to 70-degree T acidity, and stopping fermentation to obtain a material A;
(4) demulsifying the material A obtained by fermentation in the step (3), measuring the viscosity of the material A after demulsification, heating to 38 ℃ for aseptic homogenization, wherein the homogenization pressure is 80bar, obtaining a material B, and observing the state of starch granules by using an electron microscope after homogenization;
(5) and (4) heating the material B obtained in the step (4) to 70 ℃, keeping the temperature for 40s, cooling to 20 ℃, and filling to obtain a final product.
The protein content of the mixed-berry-flavored normal-temperature yogurt as a final product without using essence is 3.5%.
Example 2
The mixed-berry-flavor normal-temperature yoghourt comprises the following raw material components in percentage by mass as shown in Table 2:
table 2 formulation of example 2
| Composition (I) | Amount (%) |
| Raw milk | 90.895 |
| White granulated sugar | 3.500 |
| Mixed berry jam | 2.600 |
| Edible starch | 2.400 |
| Protein powder | 0.500 |
| Citrus fiber | 0.100 |
| Leaven | 0.005 |
| Total up to | 100.000 |
The preparation method of the normal-temperature yoghourt comprises the following steps:
(1) preheating raw milk to 55 ℃, adding white granulated sugar, mixed berry jam, edible starch, protein powder and citrus fiber, maintaining the temperature and continuously stirring for 20min to obtain a feed liquid system, wherein the solid content of the feed liquid system is more than 16% after the batching is finished;
(2) heating the feed liquid system obtained in the step (1) to 65 ℃, homogenizing at 65 ℃ and 150bar, observing the state of starch granules by using an electron microscope after homogenizing, and then sterilizing at 95 ℃ for 300s to obtain a fermentation substrate;
(3) cooling the fermentation substrate obtained in the step (2) to 42 ℃, adding a leavening agent, fermenting at 42 ℃ to reach acidity of 80 DEG T, and stopping fermentation to obtain a material A;
(4) demulsifying the material A obtained by fermentation in the step (3), measuring the viscosity of the material A after demulsification, then heating to 44 ℃ for sterile homogenization, wherein the homogenization pressure is 100bar, obtaining a material B, and observing the state of starch granules by using an electron microscope after homogenization;
(5) and (4) heating the material B obtained in the step (4) to 80 ℃, keeping the temperature for 20s, cooling to 35 ℃, and filling to obtain a final product.
The protein content of the mixed-berry-flavored normal-temperature yogurt as a final product without using essence is 3.3 percent.
Example 3
The mixed-berry-flavor normal-temperature yoghourt comprises the following raw material components in percentage by mass as shown in Table 3:
table 3 formulation of example 3
| Composition (I) | Amount (%) |
| Raw milk | 87.200 |
| White granulated sugar | 4.600 |
| Mixed berry jam | 5.000 |
| Edible starch | 3.000 |
| Citrus fiber | 0.180 |
| Protein powder | 0.010 |
| Leaven | 0.010 |
| Total up to | 100.000 |
The preparation method of the normal-temperature yoghourt comprises the following steps:
(1) preheating raw milk to 50 ℃, adding white granulated sugar, edible starch, mixed berry jam, citrus fiber and protein powder, maintaining the temperature and continuously stirring for 25min to obtain a feed liquid system, wherein the solid content of the feed liquid system is more than 16% after the ingredients are finished;
(2) heating the material obtained in the step (1) to 65 ℃, homogenizing at 65 ℃ and 200bar, observing the state of starch granules by using an electron microscope after homogenizing, and then sterilizing at 95 ℃ for 300s to obtain a fermentation substrate;
(3) cooling the fermentation substrate obtained in the step (2) to 42 ℃, adding a leavening agent, fermenting at 42 ℃ to the acidity of 85 DEG T, and stopping fermentation to obtain a material A;
(4) demulsifying the material A obtained by fermentation in the step (3), measuring the viscosity of the material A, heating to 42 ℃ for sterile homogenization, wherein the homogenization pressure is 90bar to obtain a material B, and observing the state of starch granules by using an electron microscope after homogenization;
(5) and (4) heating the material B obtained in the step (4) to 75 ℃, keeping the temperature for 30s, cooling to 30 ℃, and filling to obtain a final product.
The protein content of the mixed-berry-flavored normal-temperature yogurt as a final product without using essence is 2.8%.
Comparative example 1
The composite material comprises the following raw material components in percentage by mass as shown in Table 4:
table 4 formulation of comparative example 1
| Composition (I) | Amount (%) |
| Raw milk | 91.648 |
| Crystalline fructose | 5.000 |
| Edible starch | 1.500 |
| Citrus fiber | 0.200 |
| Mixed berry jam | 1.000 |
| Protein powder | 0.650 |
| Leaven | 0.002 |
| Total up to | 100.000 |
The formula of the feed liquid is the same as that of the example 1 except that the mixed berry jam and the raw milk are mixed, the preparation method is the same as that of the example 1, and after the ingredients are finished, the solid content of the feed liquid system is more than 17%.
Comparative example 2
The raw material formulation was the same as in example 2.
The preparation method comprises the following steps: the homogenization temperature was changed to 80 ℃ and the homogenization was carried out at 80 ℃ under 250 bar. The other steps were the same as in example 1.
Effects of the embodiment
The products of the above examples were compared to commercially available ambient yoghurts for formulation, texture and flavor, and the results are shown in Table 5.
TABLE 5 evaluation results of effects
As can be seen from Table 5, the products of the examples of the present application do not use food additives in the stabilizing system and do not use flavors in the base materials, as compared to the comparative examples and the commercially available room temperature yogurt. The product has good stability, smooth texture, rich flavor of mixed berries, and is cleaner and healthier.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The normal-temperature yogurt with mixed berry flavor is characterized by comprising the following raw materials in percentage by mass: 3.0 to 5.0 percent of sweetening agent, 1.5 to 3.0 percent of edible starch, 0.1 to 0.2 percent of citrus fiber, 2.0 to 5.0 percent of mixed berry jam, 0.01 to 0.65 percent of protein powder, 0.002 to 0.010 percent of leavening agent and raw milk which is complemented to 100 percent.
2. The mixed-berry-flavored normal-temperature yogurt as claimed in claim 1, wherein the raw milk contains 3.10% -3.40% of protein, 3.25% -3.50% of fat, 3.5% -5.0% of lactose, 0.5% -0.8% of minerals, 6.3% -8.3% of non-fat milk solids, and the titration acidity is less than or equal to 18 ° T.
3. The mixed-berry-flavored normal-temperature yogurt as claimed in claim 1, wherein the mixed-berry jam is prepared by mixing one or more of raw juice or concentrated juice of raspberries, strawberries, blueberry tomatoes, carrots and yellow color peppers.
4. The mixed-berry-flavor normal-temperature yogurt as claimed in claim 1, wherein the protein powder contains 70-80% of protein.
5. The mixed-berry flavored normal-temperature yogurt as claimed in claim 1, wherein the leavening agent is one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium longum, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus rhamnosus, lactococcus lactis, lactococcus cremoris and lactococcus lactis, and lactococcus lactis.
6. A preparation method of the mixed-berry-flavored normal-temperature yogurt as claimed in any one of claims 1 to 5, wherein the preparation method comprises the following steps:
(1) preheating raw milk, adding a sweetening agent, mixed berry jam, edible starch, protein powder and citrus fiber, and uniformly mixing and stirring to obtain a material A;
(2) preheating, homogenizing, pasteurizing and cooling the material A obtained in the step (1) to obtain a fermentation substrate;
(3) adding a fermenting agent into the fermentation substrate, preserving heat and fermenting until the acidity reaches a fermentation end point, and stopping fermentation to obtain a material B;
(4) and (4) demulsifying the material B obtained in the step (3), performing sterile homogenization, sterilizing, cooling and filling to obtain the material B.
7. The preparation method of the mixed-berry-flavor normal-temperature yogurt as claimed in claim 6, wherein in the step (1), the preheating temperature of the raw milk is 45-55 ℃, the stirring speed is 700-1000 rpm, and the stirring time is 20-30 min.
8. The preparation method of the mixed-berry-flavor normal-temperature yogurt as claimed in claim 6, wherein in the step (2), the preheating temperature is 50-65 ℃, and the homogenizing pressure is 150-250 bar;
performing pasteurization by adopting tubular sterilization, wherein the tubular sterilization temperature is 90-95 ℃, and the tubular sterilization time is 300-350 s; cooling to 42-45 ℃.
9. The preparation method of the mixed-berry-flavor normal-temperature yogurt as claimed in claim 6, wherein in the step (3), the temperature of the heat preservation fermentation is 42-45 ℃; the acidity of the fermentation end point is 70-80 DEG T.
10. The preparation method of the mixed-berry-flavor normal-temperature yogurt as claimed in claim 6, wherein in the step (4), the temperature of sterile homogenization is 38-44 ℃, and the pressure of sterile homogenization is 80-100 bar; the sterilization temperature is 70-80 ℃, the sterilization time is 20-40 s, and the temperature is cooled to 20-35 ℃.
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| CN118266501A (en) * | 2024-03-08 | 2024-07-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Normal-temperature yoghurt and preparation method thereof |
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